Mexicali Ground Beef

Clock Icon 40 minutes |
Servings: 4 |
Prep: 10 minutes |
Cook: 30 minutes

Ingredients

  • 1 can (28 oz/796 mL) diced tomatoes, drained
  • 2 cups (500 mL) frozen Big Batch Ground Beef (recipe follows)
  • 1 can (19 oz/540 mL) EACH kidney and black beans, drained and rinsed
  • 1 sweet green pepper, diced
  • 2 Tbsp (30 mL) chili powder
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) frozen corn
  • 1 tsp (5 mL) ground cumin
  • 1/4 cup (50 mL) tomato paste
  • 1/4 tsp (1 mL) dried crushed chili peppers (optional)

Method

  1. Combine ingredients in saucepan. Simmer over medium heat, stirring occasionally for 30 minutes.

Big Batch Beef

  1. Season with salt and pepper to taste and cook 4 lb (2 kg) Extra Lean Ground Beef in Dutch oven over medium-high meat for 10 minutes, breaking into small chunks with back of spoon, until browned. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags (2 cups (500 mL) per freezer bag). Freeze for up to 3 months.

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